Broad Bean and Mint Salad


  • 1-1.5 kg (2-3 lbs) broad beans
  • 2-3 tablespoons extra-virgin olive oil
  • 2 teaspoons lemon juice, plus finely grated lemon zest
  • 5 tablespoons vegetable or chicken stock
  • salt
  • pepper
  • 1 or 2 tablespoons cream, thick plain yoghurt or fromage frais
  • fresh mint
  • salad leaves


Shell the beans, boil until tender, and, if you have the patience, pop them out of their skins.

While still warm, dress them with the next six ingredients, well mixed first, then stir in the finely chopped fresh mint.

Serve warm on a bed of salad leaves.